Remove the skins and bones from a tin of sardines,
pound them in a mortar, adding two anchovies and
three ounces of butter✪ Sardine Paste, thoroughly well mix, and put
into jars, and use as required.
GAS COOKERY BOOK.
229
Potted Foie Gras.
Take one pound of lamb liver, cut up into thin
slices, and plunge into boiling water for five minutes;
then pound it into a paste in a mortar with a quarter-
of-a-pound of butter, two chopped shallots, salt, and
pepper✪ Potted Foie Gras. After being well pounded, put into jars for
use.
Cheese for Sandwiches.
Cut up into pieces one-quarter of a pound of any
good rich cheese, put it into a mortar, with half-an-
ounce of butter, two teaspoonfuls of French mustard,
one teaspoonful of English-made mustard, a pinch
of cayenne, and two anchovies✪ Cheese for Sandwiches, pound all this thor¬
oughly until it forms a nice paste, then spread on
bread and butter sandwiches, cut into triangles, and
serve on folded napkin with parsley border.
Salad Cream.
Yolks of 2 eggs, J teaspoonful of mustard, J tea¬
spoonful of salt, j teaspoonful of pepper, 1 gill of
oil, 1 gill of vinegar, J gill milk or cream✪ Salad Cream. Place
the yolks in a basin with mustard, pepper and salt.
Work well with a spoon, and add the oil and vinegar
alternately till all is mixed ; then mix in the milk or
cream, one teaspoonful of essence of anchovy, and
sugar to taste if desired. This will keep for some
time.
Salad Dressing.
Yolks of 3 eggs, salt 2 teaspoons, pepper and
mustard mixed 1 teaspoon, sugar 1 oz., oil 10 ozs.,
vinegar 6 ozs., cayenne to taste✪ Salad Dressing. Place the yolks in a
basin, mix sugar, salt, pepper, mustard, and cayenne
with them, work well with a wooden spoon, then
gradually work in all the oil, and lastly the vinegar.
This may be bottled and kept for use.
230
THE HOUSEHOLD
Bouchees of Cheese.
J lb. macaroni, J pint milk, | pint tomato pur£e,
3 ozs. Parmesan cheese, i oz. butter, J oz. flour, salt,
cayenne, and i teaspoonful made mustard✪ Bouchees of Cheese. Boil the
macaroni tender in water, then strain it and cut it in
small pieces. Melt the butter in stewpan, add the
flour and milk, and tomato puree and seasoning ; cook
well, then stir in the macaroni and two ounces of
cheese. Pour into buttered cases, put rest of cheese
on the top, and put in a hot oven to brown, or under
the grill. Serve very hot.
Cheese Ramequms.
2 oz. slice of crumb of bread warmed in I gill of
milk, 2 ozs. of grated cheese, the yolks of 2 eggs, and
the whites whipped stiffly, cayenne and salt✪ Cheese Ramequins. Make
the gill of milk warm, and pour it on to the slice of
bread and let it soak well. Then beat it up with a
fork and add the yolks of eggs, seasoning and cheese,
and when well mixed add the whites of eggs lightly
to the mixture. Oil the ramequin cases, fill them
three parts full, and bake about ten minutes.
Cheese Puffs.
2 ozs. puff pastry, i oz. grated Parmesan cheese,
cayenne pepper, and salt✪ Cheese Puffs. Roll the paste out very
thin, and then lay the cheese and seasoning on the top.
Fold it up and roll out again in a thin sheet, cutting
out rounds the size of half-a-crown, and fry them in
boiling fat. Drain and serve piled high on a dish,
with some grated cheese sprinkled over.
Scotch Woodcock. ✪ Scotch Woodcock
Page 125 · 10 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Remove the skins and bones from a tin of sardines, pound them in a mortar, adding two anchovies and three ounces of butter, thoroughly well mix, and put into jars, and use as required.
Potted Foie Gras.
Take one pound of lamb liver, cut up into thin slices, and plunge into boiling water for five minutes; then pound it into a paste in a mortar with a quarter of a poundof butter, two chopped shallots, salt, and pepper. After being well pounded, put into jars for use.
Cheese for Sandwiches.
Cut up into pieces one-quarter of a pound of any good rich cheese, put it into a mortar, with half an ounce of butter, two teaspoonfuls of French mustard, one teaspoonful of English-made mustard, a pinch of cayenne, and two anchovies, pound all this thoroughly until it forms a nice paste, then spread on bread and butter sandwiches, cut into triangles, and serve on folded napkin with parsley border.
Salad Cream.
Yolks of 2 eggs, J teaspoonful of mustard, J tea¬ spoonful of salt, j teaspoonful of pepper, 1 gill of oil, 1 gill of vinegar, J gill milk or cream. Place the yolks in a basin with mustard, pepper and salt. Work well with a spoon, and add the oil and vinegar alternately till all is mixed ; then mix in the milk or cream, one teaspoonful of essence of anchovy, and sugar to taste if desired. This will keep for some time.
Salad Dressing.
Yolks of 3 eggs, salt 2 teaspoons, pepper and mustard mixed 1 teaspoon, sugar 1 oz., oil 10 ozs., vinegar 6 ozs., cayenne to taste. Place the yolks in a basin, mix sugar, salt, pepper, mustard, and cayenne with them, work well with a wooden spoon, then gradually work in all the oil, and lastly the vinegar. This may be bottled and kept for use.
Bouchees of Cheese.
J lb. macaroni, J pint milk, | pint tomato puree, 3 ozs. Parmesan cheese, i oz. butter, J oz. flour, salt, cayenne, and i teaspoonful made mustard. Boil the macaroni tender in water, then strain it and cut it in small pieces. Melt the butter in stewpan, add the flour and milk, and tomato puree and seasoning ; cook well, then stir in the macaroni and two ounces of cheese. Pour into buttered cases, put rest of cheese on the top, and put in a hot oven to brown, or under the grill. Serve very hot.
Cheese Ramequms.
2 oz. slice of crumb of bread warmed in I gill of milk, 2 ozs. of grated cheese, the yolks of 2 eggs, and the whites whipped stiffly, cayenne and salt. Make the gill of milk warm, and pour it on to the slice of bread and let it soak well. Then beat it up with a fork and add the yolks of eggs, seasoning and cheese, and when well mixed add the whites of eggs lightly to the mixture. Oil the ramequin cases, fill them three parts full, and bake about ten minutes.
Cheese Puffs.
2 ozs. puff pastry, i oz. grated Parmesan cheese, cayenne pepper, and salt. Roll the paste out very thin, and then lay the cheese and seasoning on the top. Fold it up and roll out again in a thin sheet, cutting out rounds the size of half-a-crown, and fry them in boiling fat. Drain and serve piled high on a dish, with some grated cheese sprinkled over.
Scotch Woodcock.
Records on this page
Sardine PastePotted Foie GrasCheese for SandwichesSalad CreamSalad DressingSalad DressingBouchees of CheeseCheese RamequinsCheese PuffsScotch Woodcock